On the Menu tonight:
DINING-ROOM MENU:
Le Caviar
from Maison Pétrossian in Paris, Royal Ossetra is one of the best caviar we’ve tasted since the fall of the Russian Empire.
Served with iced Stoli.
$15 a taste (two blinis) or $100 per Ounce
AMUSES BOUCHES, PETITS APPETIZERS
Saumon Fumé Paris
cucumber slices topped with smoked salmon and crème fraiche 7.50
Olives Marinées Provence
assorted olives in house marinade 5.50
Petit Fromage Centre
a taste of imported cheese to enjoy with your apéritif 5.50
Artichoke Tapenade Côte d’ Azur
artichoke hearts, green olives, capers, garlic, olive oil 5.50
French Garlic Bread Midi-Pyrénées
crusty baguette rubbed with fresh garlic and drizzled with olive oil 2.50
Charcuterie, Fromagerie
Plateau de Charcuterie 16.50
assorted cured meats including saucisson, prosciutto, house terrine and more with Moutarde Royale, olives, smoked almonds
Plateau de Fromages 16.50
four interesting cheeses with fig compote, fruits and nuts, toasted baguette
Le Grand Plateau 30.50
the big board : both Charcuterie and Cheese
Soupes
Soupe du Jour 10.50
today’s soup, consult the backboard
Soupe à l’Oignon ‘’Les Halles’’ 12.50
French onion soup with melted Gruyère as served in Paris
Appetizers
Cape Cod Sea Scallops
19.50 for two scallops -/- 39.50 for four scallops
U-10 scallops flown in from Cape Cod, check a blackboard for tonight’s preparation
Cuisses de Grenouille à la Diable 17.50
fricassée of frog legs, Dijon crust, roasted garlic and parsley, smoked lemon butter
Pâté de Canard Maison 12.50
country style duck terrine, French condiments
Tartare de Filet de Bœuf 15.50
hand chopped tenderloin served raw with the traditional embellishments
Escargots à la Bourguignonne 19.50
one dozen Burgundy snails in garlic & herb butter – presented in the shells
Le Foie Gras
Foie Gras de Canard Poêlé 24.50
seared duck foie gras slices, cherry purée, fennel seed oil, endive and almonds
Foie Gras de Canard au Torchon 17.50
chilled duck foie gras, house mostarda, brioche
mostarda is a candied fruit, fresh fruit and mustard seed condiment originally from northern italy
Sauternes by the glass : 10.25
Salades
Salade Grand-Père 10.50
Our longtime house salad : Boston lettuce in Dijon vinaigrette with walnuts and lardons
Salade ‘’Chez César’’ 12.50
honey gem lettuce, classic césar dressing, white anchovies, chick pea croûtons, parmesan
Beet and Goat 14.50
red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette
Belgian Endive and Blue 12.50
poached pear, pine nuts, cranberries, grapes, Roquefort dressing
LES VIANDES ROUGES
CARRÉ D’AGNEAU 49.50
rack of australian lamb, olive and herb crust, roasted peppers coulis
L’ENTRECÔTE 54.50
16oz ribeye steak, nicely trimmed, butter Maître D’, pommes frites
FILET D’ ANGUS NOIR 47.50
8+ oz center cut tenderloin asparagus and leeks, potato pavé, sauce Bordelaise – note : no well done on the tenderloin
LE STEAK DU CHEF 39.50
wagyu flat iron steak, macerated grape tomatoes, french potato purée
BŒUF BOURGUIGNON 34.50
slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, tagliatelle
LE CANARD
CANARD RÔTI ORIGINAL 36.50
our famous since 1985 recipe:
roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture
MAGRET et CONFIT 44.50
duck two ways : moulard duck breast cooked like a steak, paired with duck leg confit,
served with trumpet mushrooms, butternut squash gratin, baby fennel, heirloom tomato gastrique
or : MAGRET ONLY, 16oz 49.50
The Duck Steak ! same preparation as beef tenderloin
LES POISSONS
SOLE DE DOUVRES MEUNIÈRE 69.50
one of the best (and most expensive) fish, our Dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley
*When available. Limited to two orders per table
ŌRA KING SALMON 34.50
prime salmon wrapped in savoy cabbage, squash ragoût, sherry-mustard seed sauce
FRESH FISH market price, see blackboard
fresh fish is our specialty and our passion. In addition to our exceptional Dover sole
and superb king salmon, we feature today’s selection on the blackboard.
SIDES
Heirloom Carrots 9.00 – thyme-glazed baby carrots
Haricots Verts Amandine 9.00 – French green beans, toasted almonds
Parisian Gnocchi 10.00 – with fricassée of Spring vegetables in brown butter
Pommes frites 5.50 a side or 9.50 for sharing – hand cut thin, french fried, sea salt and aioli